Canadian Association of Prawn Producers (CAPP) - is a national, non-profit organization that was created by Canadian at-sea producers of coldwater shrimp. CAPP represents the interests of these companies, with a particular focus on the sustainable and responsible management of the coldwater shrimp resource. CAPP also supports research devoted to the coldwater shrimp resource, nutrition and heath benefits of coldwater shrimp, and conducts promotional activities in the international markets including Russia and China.

More about the fishing methods

The wide distribution of prawn fishing occurs because prawn are abundant over a vast area from southern Nova Scotia to Baffin Island. Prawn trawlers work the muddy bottoms using otter trawls with a minimum mesh size of 40 mm, and fitted with a Nordmore separator grate. Prawn pass through the grate, but ground fish with swim bladders are directed upwards towards an exit triangle in the upper panel. This grate is mandatory in all the fishing areas. Fishers fit either bobbins or rubber discs to the groundrope, which is linked to the leading lower edge of the net by vertical toggle chains. The latter enable the net to ‘fly’ clear of the bottom so that flatfish disturbed by the groundrope can pass below the net entrance. This does not seem to affect the catchability of the net for prawn, which seem to be less closely associated with the seafloor.

The offshore shrimp fishery takes place year-round with seasonal movements in different areas dictated by ice conditions. Recent landings by the fleet are approximately 50,000- 60,000 metric tons per year. Products from the fishery are sold frozen-at-sea, raw and cooked shell-on, and are marketed primarily in Russia, Ukraine, China, Japan and Western Europe.

The purposes of the Association are:

to promote the common interests of its members;

to promote the wise use, development and conservation of the Canadian northern (shrimp) prawn resource;

to promote the consumer consumption of prawns;

to provide an organization that permits Canadian prawn producers to speak with a united voice to the general public and all levels of government on matters of broad concern to the members;

to provide an organization that permits Canadian prawn producers to interface with similar organizations in other prawn producing countries;

The Canadian Association of Prawn Producers (CAPP) as the client, and shrimp products from all 17 offshore shrimp license holders that comprise this client group are now eligible to bear the blue MSC ecolabel.

The Canada offshore northern shrimp and offshore striped shrimp fisheries have entered full assessment to be considered for Marine Stewardship Council (MSC) certification.

The Canadian offshore shrimp industry is pleased to have our fisheries independently certified as sustainable and well-managed. We anticipate a strong positive response from buyers and welcome the recognition that our sustainability practices will receive from reaching this milestone.Bruce Chapman, executive director of CAPP

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Ready to eat

Coldwater Shrimp is cooked and frozen to at least –26C at sea, which can keep freshness and quality of the product, so it is ready to eat after being defrosted.

Frozen

Coldwater Shrimp is cooked and frozen at sea within minutes of capture, which can keep freshness and quality of Coldwater Shrimp at its maximum.

Size

Living in these cold-water oceans, shrimp grows slowly. The flesh of Coldwater Shrimp has naturally firm texture, and its size is also relatively small comparing to warm-water shrimps.

Colour and taste

Cooked Coldwater Shrimp is pink-red in colour, the flesh of which has firm texture with a unique light-sweet taste.

Cooked

The Coldwater Shrimps are cooked for between 3 min 25 sec and 3 min 40 sec, after which they are actually edible.

Wild

Coldwater Shrimps are caught in wild nature that develops unique taste, texture and health benefits of this product.

Appearance

Shrimps have a flexible, thin exoskeleton. They have large bulbous eyes and most types are faintly luminescent. There are over 300 different species that vary in size and color. Common colors are brown, gray, pink or yellow.

Habitat

Shrimp can be found in both freshwater and seawater. Seawater shrimp are commonly found in areas with temperate and tropical water in the intertidal zone to the deep sea. They create their habitats in sea grass, shells and algae.

Health Benefits

According to the Glycemic-Index.org, shrimp are a source of protein and selenium. In addition they are also considered a good source for other nutrients such as vitamins B12 and D, iron, and zinc, for example.

Diet and Feeding

The selenium in shrimp can help to protect from degenerative diseases. Vitamin D is helpful in regulating the absorption of calcium and phosphorus for strong bones and Vitamin B12 assists in the formation of blood cells and in helping the brain to properly function.

Life Span Shrimp

The average lifespan for shrimp is one to five years. Some shrimp may live as long as six-and-a-half years.